
Rendering Lard: A First-Timer’s Guide
It didn’t take long for the seal to take and now I have jars of lovely white lard to use – probably half a lifetime’s worth!
It didn’t take long for the seal to take and now I have jars of lovely white lard to use – probably half a lifetime’s worth!
Baking bread is a simple, satisfying way to connect with family members, share love and nourish others. Both my mom and my wife’s
On a recent Saturday at our store, Eva, our resident cook stove baking expert, baked a few batches of delicious oatmeal dinner rolls. Here’s the much-requested recipe!
Even though I’ve lived in Europe for over thirty years now, there are still some American childhood tastes and flavours that stay with me. It’s like they are engraved in my tastebud DNA. One of these is maple syrup.
I cautiously approached the table, and nearly dropped to the floor. My poor humble loaf of bread was proudly posing with the blue ribbon. Here’s the recipe for that award-winning bread!
Auntie Flo lived right next door to us. Her door was always open to my four brothers and me. Try her recipe for fall’s favorite cookie.
First, I have to break that baby open and bake it. Yes, you read correctly, before you can bake a pumpkin pie, you must bake the pumpkin.
The cake turned out PERFECTLY – the precise ratio of juicy blueberries to moist zucchini, and the icing alone was to die for. Ah, summer – don’t leave us too soon!
Glass is good, but stainless steel is even better – easier cleanup, more attractive and my clumsy self can’t break it if dropped. But here’s the #1 greatest thing about this pan: the raised lid!
Sorghum. At last the project has reached completion. From mail-ordered seeds that arrived in May, to sorghum syrup in my jars on the counter, to molasses crinkle cookies.
Favorite Memories of Living Off-Grid
Tips for Managing Long-Term Power Outages
The Beautiful Simplicity of Oil Lamps
Creating a Shelf-Stable Food Supply
Being Prepared for When There’s No Electricity
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